50-50

50-50 A new dining experience in the heart of Kapiti Introducing 50-50

Modern New Zealand cuisine with a global twist.
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We’re a restaurant in the heart of the Kapiti Coast combining the freshest produce with the best local dining experience.

31/05/2026

A chef in Japan gave me one piece of advice before I left on the biggest trip of my life... Buy a notebook.

He told me to write down everything I ate, how it tasted, how I felt, where I was, what made it memorable.

I filled that notebook travelling from Tokyo to Kolkata, through Nepal, India, Sri Lanka, Southeast Asia, Mongolia, Russia and all the way to the south of France.

And I still use it today to write menus at 50-50, every dish comes from a piece of me that's been inspired by those travels and to remind myself why I cook.

I cannot recommend this enought to anyone wanting to draw from their experiences and create dishes that reflect their journey.

24/05/2026

Did you know quail naturally contains more iron than chicken? So if you’re looking to boost your iron intake, consider this your sign to give quail a try 👀

We currently have a quail dish on the menu that has become a fan favourite this month for good reason.

Come give it a try before the menu changes x

It’s that time of year again when the sight of another feijoa rolling around on the ground starts to feel a little too f...
12/05/2026

It’s that time of year again when the sight of another feijoa rolling around on the ground starts to feel a little too familiar.

So, we have a solution.

Fermenting feijoas softens their sweetness, brings in acidity, and adds a light savoury edge that makes them far more versatile. Suddenly, feijoa moves beyond desserts and into sauces, dressings, and even dishes alongside meat.

Did you catch Helen on RNZ with Jim Mora last week? Listen to the full interview here: https://www.rnz.co.nz/national/programmes/sunday/audio/2019033422/a-chef-s-answer-to-using-up-the-last-of-your-feijoas

Every month, our menu changes with the season, shaped by the produce that’s at its best right now.This month’s dishes ar...
09/05/2026

Every month, our menu changes with the season, shaped by the produce that’s at its best right now.

This month’s dishes are full of autumn warmth. Think golden colours, deeper flavours, and the kind of food that makes you start looking forward to cosy winter nights tucked away inside.

We’d love to have you in to try this month’s menu x

01/05/2026

Thank you Instagram for forever supplying new ideas!

29/04/2026

One of the best parts of living in New Zealand? Our access to fresh, local produce.

Scott from Awatoru Wildfood is often dropping in with something incredible, whether it’s a fresh catch from right on our doorstep or wild venison.

Here’s a little glimpse at a tuna he brought in for us over summer, and a reminder of how lucky we are to work with suppliers who are this close to the source.

Our Steamed Mills Bay mussels with agria rosti, feijoa and pōhutukawa mayo have been starting all sorts of conversations...
28/04/2026

Our Steamed Mills Bay mussels with agria rosti, feijoa and pōhutukawa mayo have been starting all sorts of conversations, reminding guests of meals they’ve had at home, on holiday, and everything in between.

It’s familiar, nostalgic, and just a little unexpected in the best way.

If you’ve been meaning to try mussels but haven’t quite got there yet, let this be your sign, this is a pretty great way to do it.

Come in and give it a try, we’d love to hear where this dish takes you back to.

We’re hiring a Kitchen Hand to join our award-winning team at 50-50.We’re looking for one full-time and one part-time pe...
23/04/2026

We’re hiring a Kitchen Hand to join our award-winning team at 50-50.

We’re looking for one full-time and one part-time person who values teamwork, pride, care, and doing things properly.

At 50-50 we believe hospitality is approachable, authentic, accurate, and full of passion. Every role matters in delivering memorable nights for our guests.

This is a fast-paced, physical role suited to someone who enjoys being part of a strong team and takes pride in high standards.

Evening shifts approx 4pm–11pm, plus Sunday hours available.

Immediate start.

Apply via our website or email us directly.

20/04/2026

We're searching for a front of house leader to join our team. If hospitality is your craft this might be for you..

We want someone who:

Loves the rhythm, the connection and the dance of a great service
Reads the dining room intuitively
Lifts a team by being intentionally present
Wants to keep learning
Creates the conversations our guests want to continue
Has 2+ years leadership experience
Either holds a current duty managers license or has the ability to obtain one.
Has a current driver’s license and your own transport.

3 days on, 4 days off. Competitive salary. Real growth opportunity.

If this feels like the role you’ve been waiting for, it probably is.

Head here for more information and to apply: https://www.50-50.co.nz/workwithus

Address

22 Maclean Street
Paraparaumu Beach
5032

Opening Hours

Wednesday 5pm - 10pm
Thursday 5pm - 10pm
Friday 5pm - 10pm
Saturday 5pm - 10pm

Telephone

+64224755301

Website

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